2 cups cooked macaroni
1 can cream of chicken soup
1 can cream of mushroom soup
1 pound bulk sausage
1 cup of milk
1/2 box Velveeta (1 lb.)
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper

Cook and drain macaroni as directed on package.
Brown and drain sausage and return to skillet. Add soups, milk, Velveeta, garlic powder and black pepper.
Stir in macaroni. Pour into a greased 9×13 inch pan. Bake @350 for 30 minutes.

Thanks to googiegrace for sharing this casserole recipe.

4&1/2 cups sliced yellow squash (about 8-10 med sized)
1 chopped sweet onion (or 1 medium if not sweet)
1 can Cream of Celery Soup
1 beaten egg
1&1/2 cup shredded cheddar cheese
2 Heaping Tbsp mayonnaise
Salt & Pepper to taste
Topping: Mix together;
1 Sleeve finely crushed Ritz crackers
1 stick melted butter.

Boil squash and onion until tender. Drain and set aside.
Mix the next set of ingredients together and add to drained squash and onions
Place mixture into an 8×10 casserole dish and bake @ 325-350 for 20 minutes until bubbly. Remove from oven and sprinkle cracker mixture over the top. Return dish to oven and bake for 15 minutes until brown.

Thanks to Mari for sharing this casserole recipe.

2 Pounds lean ground beef
1/4 Cup olive oil
1 Cup finely diced onions
1 Clove minced garlic
1/2 Cup chopped green pepper
1 Can (16 ounce) diced tomato
1 Can (16 ounce) tomato sauce
1 Can (16 ounce) whole kernel corn
1 Teaspoon salt (or to taste)
1 Tablespoon chili powder
1/4 Teaspoon black pepper
1 Teaspoon cumin
1 Cup water
1/3 Cup corn meal
1 Cup black pitted California olives (sliced) Reserve 7 or 8 whole olives for top of casserole.
Recipe for Spoon Bread Topping:
1 and 1/2 Cups milk
1 Teaspoon salt
2 Tablespoons butter
1/2 Cup corn meal
1 Cup grated Cheddar cheese
2 eggs slightly beaten

1. Heat olive oil in large skillet.

2. Brown ground beef until no longer pink.

3 Add onion, garlic, green pepper and stir until onion is golden.

4. Add tomatoes, tomato sauce, corn, salt, chili powder, cumin and black pepper-simmer 15 minutes.

5. Mix water, corn meal, and add to meat mixture-cover and simmer 15 minutes.

6. Add sliced olives.

7. Pour mixture into 3 quart casserole.

8. Top with Spoon Bread*(Directions below) and reserved whole black olives.

refrigerate until 1 hour before serving time.

Directions for Spoon Bread Topping:

1. In a sauce pan, heat milk, salt and butter over low heat.

2. Slowly stir in corn meal and cook, stirring constantly until thickened

3. Remove from heat and stir in cheese and slightly beaten eggs.

4. Mix well and pour over meat mixture in casserole.

5. Garnish top with reserved whole black olives.

6. Bake at 350 degrees for 1 hour.

Thanks to nowurcooking for sharing this casserole recipe.

2 boxes cornbread mix
1 lb ground beef
1 small can chopped green chilies
1 package taco seasoning mix
1 can regular corn
1 can creamed corn
1 1/2 cup shredded cheddar cheese

Brown ground beef add taco seasoning per package directions; add green chilies; set aside .
Mix cornbread per package directions; to corn bread add 1/2 can cream corn and 1/2 can drained regular corn
add 1/2 of cornbread mixture in bottom of 9×13 pan; On top of cornbread put meat mixture; remaining can of corn and cream corn over that; now add 1/2 of the cheese; top with remaining cornbread mixture and cheese all over top; bake 350* 35-40 min let set 5 min or so and cut into squares .

Thanks to mbellb for sharing this casserole recipe.

You may want to use our recipe to make your own taco seasoning mix.

1 pound elbow macaroni pasta
1 cup whole milk
2 cans (12 oz. size) evaporated milk
3 eggs
2 sticks butter, cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound Monterey Jack cheese, shredded
1/2 pound sharp cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
Salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild cheddar cheese

Directions:
Heat oven to 350F.  Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9×13-inch casserole dish. Set aside.
In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese. Bake for 30 to 45 minutes, or until the top is lightly golden brown.
This recipe for Sweetie Pie’s Macaroni And Cheese serves/makes 8

4 cups potato, cut into small cubes
1 Tbsp. + 2 tsp. olive oil
1 Tbsp. eggless mayonnaise
1/2 tsp. salt
1 1/2 Tbsp. fresh parsley, finely minced
Black pepper to taste
1/2 cup onion, diced
1/4 cup carrot, diced
1/2 cup celery, sliced
2 cups cauliflower florets
1/2 cup green beans, cut into 1-inch pieces
Savory Gravy:
3 Tbsp. garbanzo flour
2 Tbsp. potato starch
1 Tbsp. nutritional yeast
1/4 tsp. ground thyme
1/4 tsp. asafetida
1/4 tsp. salt
1 Tbsp. eggless mayonnaise
1 1/2 Tbsp. Bragg liquid aminos
1 tsp. maple syrup or honey
1 tsp. lemon juice
1 1/2 cups water

1. Boil the potato until just tender. Drain and mash, then mix in 1 Tbsp. of the oil and the mayonnaise, salt, parsley, and pepper to taste. Set aside.

2. Meanwhile, heat the remaining 2 tsp. oil in a nonstick skillet and sauté the vegetables covered on medium heat until tender. Add a little water if needed to prevent sticking and cook until well dried up. Set aside.

3. For the gravy, combine the first 6 ingredients in a medium saucepan and toast on medium heat, stirring constantly, until light golden. Remove from the heat.

4. In a medium bowl whisk together the mayonnaise, aminos, maple syrup, lemon juice, and water. Return the toasted ingredients to the stove on medium heat and add the wet ingredients, whisking well to combine.

5. Cook until thickened to a gravy consistency, whisking constantly. (If the gravy comes out too lumpy, pour it into a blender and blend briefly, then reheat to thicken it.)

6. Preheat the oven to 350°F. Place the sautéed vegetables in an 8×8-inch oiled baking dish and pour the gravy over the top. Carefully cover with the mashed potato, spreading evenly. Sprinkle with paprika. Bake for 20 minutes until heated through.

Thanks to frozen for sharing this recipe.

1 lb of ground beef
1 packet of Lipton beefy onion soup mix
4 1/2 cups of water
1 Lb of Bow Tie Pasta
1 can of mushroom soup if wanted
1/2 – 3/4 cups of sour cream

Brown the ground beef and then drain off fat in a large skillet that has a lid. Add the onion soup mix , water and mushroom soup mix if it’s wanted and mix well and bring to a boil. Add the Bow Tie pasta and bring back to a boil. Reduce the heat to medium high and cover. cook for 10-12 minutes. Take off heat and gently stir in the sour cream. Enjoy this quick and delicious version and you won’t go back to the box.

If you would like to make more of a meal out of this add some fresh broccoli or other vegetables. If you want a cheesy dish use a cheese instead of the sour cream. Throw in some diced tomatoes and really enjoy something nice.

Thanks to Maclll for sharing this recipe.

1 can sauerkraut, drained
2 medium tomatoes sliced
2 Tbsp. Thousand Island Dressing
2 package (4 oz) sliced corn beef
2 C. Swiss cheese, shredded
1 can biscuits
2 crisp rye crackers, crushed
1/2 tsp. caraway seed

1. Preheat Oven to 425

2. Spread sauerkraut in bottom of 12 X 8 inch baking dish.

3. Top with tomato, dot dressing over tomatoes.

4. Cover with Corned Beef, sprinkle cheese.

5. Bake for 15 minutes.

6. Remove form oven.

7. Open biscuits separate into 6 then separate each into 3 layers; slightly over lap layers on casseroles to from 2 or 3 layers.

8. Sprinkle with crackers and caraway.

9. bake until biscuits are golden.

Thanks to bckennyg for sharing this casserole recipe.

Bag Nacho Cheese Doritos
1 Lb. Hamburger cooked and drained.
1 Lb. Chorizo cooked and drained.
4 Cups Shredded Cheddar Cheese
1 med – large Onion Chopped
1 Can Light Red Kidney Beans
1 Can Chili Hot Beans
1 Can Cream of Chicken Soup
2 Cans (Rotel) Diced tomatoes with green chilies.
1 – 2 small cans sliced black olives
1 Tbsp. Paprika
3 Tbsp. Chili Powder
1 Tsp. Ground Cumin
(Optional Ingredients)
Shredded Lettuce
Sour Cream

1. In a two quart pot, Mix hamburger, chorizo, chili beans, kidney beans, cream of chicken soup, tomatoes and green chilies, onions, black olives, paprika, cumin, and chili powder. Simmer for 60 minutes.

2. Crush bag of Doritos and sprinkle the bottom of a casserole dish with 1/3 of the Doritos.

3. Sprinkle 1 cup of cheese over the Doritos.

4. Add 1/2 of the mixture from step 1.

5. Add another layer of Doritos and cheese.

6. Add remaining mixture from step 1.

7. Add remaining Doritos and cover with remaining cheese.

8. Bake, uncovered, at 350 for 30 minutes.

9. Let cool and cut into lasagna sized servings.

10. (Optional) Top with Shredded Lettuce and Sour Cream

Thanks to Sunny1135 for this casserole recipe.

1 16-oz bag of Frozen Mixed Vegetables (Only use the frozen mixed)
2 cans of whole kernel corn, drained
2 cups of Hellman’s or Kraft mayonnaise. DO NOT SUBSTITUTES FOR THIS!
2 cups of 3-Mixed Mexican Cheese , Shredded
1 package of Ritz crackers, crushed
1 cup of melted butter

Layer in this order.
First in the bottom of the dish, pour in the
mixed vegetables.
Second, spread all of the mayonnaise on top of the veggies evenly.
Next, empty the 2 cans of whole kernel corn on top of the mayonnaise.
Top the corn with 3 mix shredded cheese.
On top of the cheese, spread the crushed Ritz crackers.
Take a knife and make holes ( 4 to 5 ) in the casserole. Pour the melted butter across the top of the casserole.
Bake in a 350 oven for 30-40 minutes or until the top is golden brown. Serve hot.

8  Tbsp. (1 stick) unsalted butter, plus more for dish
6  slices good white bread, crusts removed, torn into 1/4- to 1/2-inch
pieces
5 1/2 C. milk
1/2  C. all-purpose flour
2  tsp. salt
1/4  tsp. freshly grated nutmeg
1/4  tsp. freshly ground black pepper
1/4  tsp. cayenne pepper, or to taste
4 1/2  C. grated sharp white cheddar cheese(about 18 ounces)
2  C. grated  cheese(about 8 ounces) or 1 1/4 cups grated
Pecorino Romano cheese (about 5 ounces)
1  lb. elbow macaroni

Heat oven to 375°. Butter a 3-quart casserole dish; set aside.  Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss.   Set breadcrumbs aside. 
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. 
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. 
Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone.  (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold
running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes.  Transfer dish to a wire rack to cool 5 minutes; serve hot.

4 cups cooked chicken, diced
3 cups chicken broth
8 oz. sour cream
2 cups Minute Rice
2 cans ‘cream of soups’ (chicken or mushroom or a combo of both)
1 medium, sautéed onion (optional)
2 tubes crushed Ritz crackers
1 stick melted butter (1/4 lb.)

Cook the chicken, when cooled debone and dice. Mix with the broth, rice, soups and sour cream. Add sautéed onion, if using. Mix well. Place in a greased 9×13 casserole. Bake at 350 degrees for 20 minutes. Meanwhile, melt the butter and add to the crushed crackers. Mix. After 20 minutes, sprinkle over the partially cooked casserole. Bake an additional 15 minutes, until crackers are browned and casserole is bubbly.

2 lbs ground beef
1 cup chopped onion
1 can (29 oz) tomato sauce
3.5 lbs Cabbage, chopped
1 cup uncooked white rice
1 tsp salt
2 cans of beef broth (14 0z)

Preheat oven to 350 degrees F. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9×13 baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for one hour. Stir, replace cover and bake for another 30 minutes.

1 LB Ground Beef
3 TBSP Minced Onion
2 TBSP Italian Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
2 Cups Shredded Hash Browns, thawed
1 Can Cream of Chicken Soup
1/2 Cup Milk
1 1/2 Cup Shredded Cheese (Velveeta tastes best)
Frozen Tater Tots

Brown the ground beef with the onion, Italian seasoning, garlic powder, and onion powder; drain fat. In a large mixing bowl, combine hash browns, soup, milk, and cheese, stirring well. Add ground beef. Place in a greased 2 QT casserole dish. Place tater tots in a single layer over entire casserole. Bake at 350 degrees for 30-45 minutes, or until thoroughly heated and tater tots are crispy.

Thanks to crazzee for sharing this casserole recipe.

2 boxes, spaghetti noodles
2 jars, Prego Garden Veggie Sauce
1 small bag, shredded cheddar
1 small bag, shredded mozzarella
1 large can, sliced black olives
1 large, onion
1 large, bell pepper
1 large can, sliced mushrooms
2 lbs, lean ground beef or chuck

Boil spaghetti in salted water. Preheat oven to 350.   Brown meat. Add onion and bell pepper. Once onion and bell peppers are cooked thoroughly, add sauce, mushrooms, and olives. Let simmer about 10 minutes.  Drain noodles and add sauce. Mix well.  Pour spaghetti into a casserole dish and sprinkle one layer of each cheese.  Let bake for 10-15 minutes or until cheese is melted.

Thanks to Prettygorjus for this casserole recipe.